1/2 cup heavy cream
1/4 cup Da Vinci sugar free coconut syrup
1/4 cup water
1/4 teaspoon salt
3 tablespoons unsweetened coconut
1 drop yellow food coloring
1 teaspoon xanthan gum
1 egg yolk
1 teaspoon butter
1/2 teaspoon vanilla
1 tablespoon unsweetened coconut, toasted

In a medium microwaveable bowl, whisk together the cream, syrup, water, salt, 3 tablespoons coconut and yellow coloring. Gradually dust the xanthan gum over the surface and briskly whisk in; repeat until all of the xanthan gum is blended in. Whisk in the egg yolk. Microwave on HIGH 2-3 minutes, until thick, stirring every minute. Whisk in the butter and vanilla. Divide between 2 dessert dishes and sprinkle the toasted coconut over the top; chill.

Makes 2 servings
Do not freeze

Per Serving: 322 Calories; 33g Fat; 3g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
Per Batch: 645 Calories; 66g Fat; 7g Protein; 12g Carbohydrate; 6g Dietary Fiber; 6g Net Carbs

I made this recipe after trying the Vanilla Pudding recipe and discovered a slightly easier method. There's no need to beat the egg yolk separately and add hot pudding to it. It works just as well to beat in the yolk at the beginning when everything is still cold. This coconut version is nice for those who can't get liquid Splenda. You get the same carb savings by using sugar free syrup. I've never tried it, but banana flavored syrup might be nice in this as well or half banana and half coconut syrup. Don't use more than the 1/4 cup, though, or it will be too sweet. I also found that 1/4 teaspoon of salt was too salty in the Vanilla Pudding but it was necessary for the coconut pudding. I think the extra salt helps bring out the flavor of the coconut.

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